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The 1918 Fanny Farmer Cookbook
1
1
tablespoon butter
Yolks 2 eggs
/4 yeast cake
Whites 2 eggs
Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water, and
flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten
stiff.
Cook same as Waffles. By using a whole yeast cake, the mixture will rise in one and one−half
hours.
5
2
Fried Drop Cakes
1
2
1/3 cups flour
1
/3 cup sugar
1/2 teaspoons baking
powder
1
/2 cup milk
/4 teaspoons salt
egg
1
1
1
teaspoon melted butter
Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by
spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first
be
on
determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain
brown paper.
5
3
Rye Drop Cakes
2
2
/3 cup rye meal
1
/2 teaspoon salt
/3 cup flour
2
tablespoons
molasses
2
1/2 teaspoons
baking powder
/2 cup milk
egg
1
1
Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same
Fried Drop Cakes.
as
5
4
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
96
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